Moving from hand-dipping to a machine is a considerable step, and most dairies would rather see the result on their own cheese before committing to it.
A Pro-Wax machine is installed at ProCera® WaxLab, Procudan’s cheese waxing facility in Kolding, Denmark. Your cheese is waxed there under controlled conditions, while your own production carries on undisturbed.
Arrange a waxing testA Pro-Wax machine makes waxing three to four times faster than manual dipping. A typical throughput for 200 g mini truckles is 70 pieces a minute.
A test lets you see that on your own cheese: how the machine runs, how the coating comes out, and how it compares with the finish you get by hand today. Each cheese is coated fully, including the bottom, in a single pass through the waxing chamber.
For most small dairies, the question is not whether wax works. It is whether a machine can do what you already do by hand, only faster and more evenly.
Hand-dipping is slow, it is difficult to keep uniform across a batch, and the bottom usually needs a second go. A test shows you what changes when the same cheese goes through a machine, before you decide anything.
A test at ProCera® WaxLab shows you the coating itself, under stable and well-defined conditions. It cannot recreate every detail of your own production, since factors such as temperature and handling differ from site to site.
What it does give you is a realistic picture of the result, on your own cheese, before any money is spent.
Pro-Wax cheese waxing machines are developed and manufactured in Denmark by Chocoma, the parent company of Pro-Wax, which has more than 30 years of experience in cheese waxing machinery. More than 50 machines have been installed in dairies in the UK and Ireland alone, and Pro-Wax machines are in operation at dairies across the world.
ProCera® WaxLab is operated by Procudan in Kolding, Denmark. Procudan produces ProCera® cheese wax for the dairy industry and carries out wax analyses in its own laboratory.
1. Tell us about your cheese
What you make, in what sizes, and how you wax it today. If you already know what is not working, tell us that too.
2. We agree what to test
Which cheeses, which sizes and which wax colours, so the test answers the question you actually have.
3. Your cheese comes to Kolding, with or without you
You can send a small batch in an insulated box with cooling elements. Several courier companies offer refrigerated transport for exactly this. You arrange and pay for the shipping. Or you can bring the cheese yourself and see the test carried out in person.
4. The test is carried out
Your cheese is waxed on the Pro-Wax machine at ProCera® WaxLab. If the result is not right first time, the setup is adjusted and the test repeated.
5. We go through the results with you
Once the test is done, we take the results through with you: how the coating came out, and what it would mean for your production. If it makes sense to take it further, we discuss what a full line would look like.
You can send it in an insulated box with cooling elements, as refrigerated courier transport. Dairies as far away as Belgium have sent cheese this way. You are also welcome to bring the cheese yourself and attend the test.
Pro-Wax machines are designed for semi-hard and hard cheeses, including Cheddar, Gouda and Havarti. The machine handles cheeses from 50 g to 2,500 g. Wheels and half wheels from 2.5 kg to 10 kg can usually be coated as well, though depending on the cheese and the operating parameters a second coating may be needed.
Yes. The machine uses mobile wax tanks and quick-change pumps, which allows wax colours to be changed quickly.
You pay for the shipping of your cheese to Kolding.
Tell us what cheese you make and how you wax it today, and we will get back to you about what a test could look like. Asking commits you to nothing.
You are also welcome to call us if that is easier: +45 36 41 42 00